Palatable beverages and compositions with cocoa extract

ABSTRACT

The present subject matter relates to palatable beverages and compositions such as non-chocolate flavored water soluble dry powder compositions comprising a cocoa extract which comprises cocoa polyphenols, and an edible acid. The present subject matter further relates to processes for formulating said beverages and compositions.

This application claims the benefit, under 35 USC Section 119, of U.S.Provisional Appl. No. 61/311,202 filed Mar. 5, 2010 and U.S. ProvisionalAppl. No. 61/408,347 filed Oct. 29, 2010, the disclosure of each ofwhich is hereby incorporated herein by reference.

FIELD OF THE INVENTION

The present subject matter relates to palatable beverages andcompositions comprising a cocoa extract which comprises cocoapolyphenols, and an edible acid. The present subject matter furtherrelates to processes for formulating said beverages and compositions.

BACKGROUND

Polyphenolic compounds are a broad class of bioactive substances derivedfrom certain plant materials. Plant polyphenols have been associatedwith a variety of health benefits. Certain polyphenolic compoundsincluding procyanidins occur naturally in cocoa. If processed properly,cocoa products including extracts, cocoa solids, and cocoa liquor canretain many of the original flavanols and procyanidins found in cocoa.When ingested, these cocoa polyphenols can provide significant healthbenefits to humans. For example, cocoa polyphenols have been shown tohave beneficial effects on the flow mediated dilation of blood arteriesand enhancing nitric oxide/nitric oxide synthase (NO/NOS) activity; suchcardiovascular health effects are reported, for example, in WO 97/36497published Oct. 9, 1997. Thus, the ingestion of cocoa products having ahigh cocoa polyphenol content may provide significant health benefits.Therefore, there is a need in the art for compositions providing cocoapolyphenols.

SUMMARY OF THE INVENTION

Surprisingly, it has been discovered that an edible acid under theconditions described herein, in the presence of a cocoa extractcomprising cocoa polyphenols, has several advantages including:improving the palatability of compositions comprising cocoa extract,providing an appealing color to the compositions comprising cocoaextract, providing non-chocolate flavored compositions with cocoaextract and health benefits of cocoa polyphenols, and increasing thedispersibility of the cocoa polyphenols contained in the cocoa extract.

In one embodiment, the present subject matter is directed to a beveragesuch as a palatable beverage and a dry drink mix for the preparationthereof comprising an edible acid and additionally a cocoa extractcomprising one or more cocoa polyphenols and in some embodiments thebeverage and the mix may comprise a sweetener, e.g. a non-nutritivesweetener, such as sucralose, acesulfame K (Ace K) or combinationsthereof. The dry drink mix may be a free-flowing dry powder red tomaroon in color which may comprise particles of certain size describedherein.

In another embodiment, the present subject matter is directed to anon-chocolate flavored water soluble/dispersible composition comprisinga sweetener, e.g. a non-nutritive sweetener (such as sucralose,acesulfame K (Ace K) or combinations thereof), edible acid such ascitric, tartaric and/or malic acid, a cocoa extract comprising one ormore cocoa polyphenols and a carrier. The composition may furthercomprise a fruit flavor. It may also include cocoa extract havingparticles of a certain size described herein.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 shows the sampling paradigm of the day before and the day of thebiological study described herein.

FIG. 2 shows the average levels of epicatechin metabolites detected inblood plasma at 0, 1, 2 and 4 hours after ingestion of a composition ofthe present subject matter in the biological study according to FIG. 1.

FIG. 3 shows the levels of epicatechin metabolites detected in bloodplasma at 0, 1, 2 and 4 hours after ingestion of a composition of thepresent subject matter for each of ten subjects.

FIG. 4A shows the levels of non-methylated epicatechin metabolite inblood plasma at 0, 1, 2 and 4 hours after ingestion of a composition ofthe present invention.

FIG. 4B shows the levels of 3′-O-methylepicatechin metabolite in bloodplasma at 0, 1, 2 and 4 hours after ingestion of a composition of thepresent invention.

FIG. 4C shows the levels of 4′-O-methylepicatechin metabolite in bloodplasma at 0, 1, 2 and 4 hours after ingestion of a composition of thepresent invention.

FIG. 5 shows the relative levels of non-methylated epicatechin,3′-O-methylepicatechin and 4′-O-methylepicatechin metabolites in bloodplasma at 0, 1, 2 and 4 hours after ingestion of a composition of thepresent invention.

FIGS. 6A-9 show wetting time trends of dry drink mix compositions as afunction of citric acid content (A) or acid-to-cocoa extract ratio (B).

FIG. 7 shows particle size distribution of several dry drink mixcompositions and wetting times for the 250>x>105 micron particle sizefraction of these compositions. CF refers to cocoa extract.

FIG. 8 shows results of a palatability test in a test sample of seventysubjects using a hedonic rating scale. (Legend: left bar represents malesubjects, right bar represents female subjects.)

DETAILED DESCRIPTION OF THE INVENTION

Cocoa extracts comprising cocoa polyphenols are naturally bitter andastringent. Compositions containing a cocoa extract comprising cocoapolyphenols typically have been limited to chocolate-flavoredcompositions such as a cocoa beverage. Further, non-chocolate flavoredcompositions containing a cocoa extract comprising cocoa polyphenolshave exhibited poor palatability due to the pronounced bitterness andastringency of the extract. Therefore, it would be advantageous toprovide a non-chocolate flavored composition comprising a cocoa extractcomprising cocoa polyphenols that is palatable. This would expand theuseful application of cocoa polyphenols.

Cocoa extracts comprising cocoa polyphenols typically impart a purple tobrown color when added to water. While the coloring is natural, it maynot be appealing to those ingesting the composition containing the cocoaextract. Therefore, it would be advantageous to provide a compositioncomprising a cocoa extract comprising cocoa polyphenols that imparts anappealing color when added to water.

Given their extraction process, cocoa extracts comprising cocoapolyphenols may be hydrophobic and are therefore a difficult material towet and, as a result, to disperse when added to water. Therefore, itwould be advantageous to provide a composition comprising a cocoaextract comprising cocoa polyphenols that is more readily dispersed whenadded to water.

Further, tests have shown that ingestion of cocoa polyphenols in cocoaproducts typically result in a peak plasma concentration of theresulting metabolites often in about two hours post consumption (SeeSchroeter et al., (−)-Epicatechin mediates beneficial effects of theflavanol-rich cocoa on vascular functions in humans”, PNAS, Vol. 103,No. 4, January 2006, pp. 1024-1029.) It would be advantageous to atleast achieve similar absorption under the beverage conditions describedherein.

The term “cocoa extract” refers to the solvent-derived extractscontaining cocoa polyphenols (catechin, epicatechin and/or procyanidins)that can be prepared by solvent extracting cocoa beans, cocoa nibs, ornon-defatted, partially or fully defatted cocoa solids (e.g. cocoa cakeand cocoa powder) prepared from cocoa beans or cocoa nibs. For example,see U.S. Pat. No. 5,554,645 to Romanczyk; U.S. Pat. No. 6,015,913(Kealey et al.) issued Jan. 18, 2000; and U.S. Pat. No. 6,312,753(Kealey et al.) issued Nov. 6, 2001, the relevant disclosures of which(pertaining to cocoa extracts and extraction processes) are incorporatedherein by reference. As a person of skill in the art can readilyappreciate, depending on the solvent used for extraction (e.g. aqueousacetone) cocoa extract may be hydrophobic. Further, as is known topersons of skill in the art, that cocoa extract (which can be inpowdered form) is a different material from cocoa powder prepared duringtraditional cocoa bean processing for cocoa beverage and chocolatemanufacturing. For a description of traditional cocoa processing, see,for example, Industrial Chocolate Manufacture and Use, 3^(rd), ed, Ed S.T. Beckett, Blackwell Publishing 1999. Additionally, in the case that anacid is used in the extraction process, it is intended that theresulting cocoa extract will be still combined with an edible acid asdescribed herein, i.e., any remaining acid in said cocoa extract wouldnot be considered as part of the edible acid component of thecomposition of the present invention

The term “cocoa flavanols” refers to the flavan-3-ol monomers catechinand epicatechin. The monomers include (+)-catechin and (−)-epicatechinand their respective epimers (e.g., (+)-epicatechin and (−)-catechin)and derivatives thereof including metabolites thereof (e.g. see Example2 for description of metabolites). As a person of skill in the art canappreciate, unlike tea, cocoa does not contain gallated and/orgalloylated flavanols, thus the term “cocoa flavanols” does not includecatechin gallate, epicatechin gallate, epigallocatechin,epigallocatechin gallate or the like.

The term “cocoa procyanidin” refers to, naturally occurring orsynthetically derived oligomers of catechin and/or epicatechin.

Any reference to “cocoa polyphenols” should be understood to comprisecocoa flavanols and/or cocoa procyanidins.

The present compositions typically do not contain tea, wine, grape seedor pine bark-derived polyphenol compounds and/or extracts.

Also within the scope of the invention are the compositions comprisingat least one of the flavanols having the formula “A” and theprocyanidins having the formula “A_(n)” where n is an integer from 2 to18 and higher. “A” has the formula:

where R is 3-(α)-OH, 3-(β)-OH, 3-(α)-O-saccharide, 3-(β)-O-saccharide,3-(α)-O-C(O)-R¹, or 3-(β)-O-C(O)-R¹; where bonding between adjacentmonomers takes place at positions 4 and 6 or 4 and 8; where a bond to amonomer in position 4 has alpha or beta stereochemistry; where X, Y, andZ are selected from the group consisting of A, hydrogen, and asaccharide moiety, with the proviso that as to at least one terminalmonomer, bonding of the adjacent monomer thereto is at position 4 andoptionally Y═Z=hydrogen; andwhere the saccharide moiety is a mono- or di-saccharide moiety which maybe optionally substituted with a phenolic moiety;where R¹ may be an aryl or heteroaryl moiety optionally substituted withat least one hydroxy group; andsalts, derivatives, and oxidation products thereof. Advantageously, thesaccharide moiety is derived from the group consisting of glucose,xylose, rhamnose, and arabinose. The saccharide moiety and any or all ofR, X, Y, and Z may optionally be substituted at any position with aphenolic moiety via an ester bond. The phenolic moiety is selected fromthe group consisting of caffeic, cinnamic, coumaric, ferulic, gallic,hydroxybenzoic, and sinapic acids.

In certain embodiments, the composition comprises at least one of theabove compounds wherein R is 3-(α)-OH and/or 3-(β)-OH.

The term “composition” includes, but is not limited to, dietarysupplements, beverages and beverage mixes.

The term “carrier” includes, but is not limited to, any materials knownin the art including but not limited to any powder, liquid, gel,solubilizer, or binder, which is nontoxic and which does not interactwith other components of the composition in a deleterious manner.Preferred carriers include, but are not limited to, maltodextrin, gumarabic, starch, microcrystalline cellulose, hydroxypropylmethylcellulose, and mixtures thereof. In certain embodiments, thecarrier is maltodextrin and/or the carrier that is used is taste and/orastringency neutral, i.e., it has no effect on palatability includingastringency of the resulting beverage.

The term “astringent” refers to a tactile sensation perceived asdryness, puckering and/or roughness in the oral cavity. Perception ofastringency has a slow onset and is characterized by a long persistence;it may not be instantaneous but may require time for development.Although many compounds elicit an astringent sensation, astringency ischemically defined as the ability to precipitate proteins. A person ofskill in the art will know how to assess and/or measure the astringency.For example, methods of sensory evaluation for assessment ofcharacteristics such as bitterness, astringency, etc. are known in thefield and practiced for example, as per recommendations and guidelinesof the International Standard (ISO), and recognized bodies such as TheAmerican Society for Testing and Materials (ASTM). See also: Hanna Peleget al., Bitterness and astringency of flavan-3-ol monomers, dimers andtrimers, Journal of the Science of Food and Agriculture 79:1123-1128(1999).

As used herein, the term “palatable” means that the composition such asa beverage has an agreeable or pleasant taste upon consumption bothvis-à-vis the sense of taste and tactile sensation, for example,“palatable” means that elements of bitterness and astringency are inbalance with the rest of the composition (i.e., in balance withsweetness and sourness) (bitterness, astringency and aftertaste areproperties, as a person of skill in the art can appreciate, associatedwith cocoa extract); “palatable composition” also means that thepresence of cocoa extract, or cocoa flavors, cannot be readily perceivedtherein. A hedonic scale is routinely used in the food science art toassess the palatability of food compositions and may be used herein asshown is Example 7 (see test results and citation therein). The hedonicscale that has been most widely used, for example, is a 9-point scale inwhich a person rates their preference for food, ranging from “extremelydislike” to “extremely like” with the midpoint of 5 being neither likenor dislike. Thus, a composition of the invention is “palatable” if aperson rates a composition as at least 5 and above, e.g. 6 and above.Referring to Example 7, a 7-point hedonic scale may also be used.

The term “shelf-stable” refers to a product stored under ambienttemperature and humidity conditions and, if the package integrity ismaintained during storage, shipping, display at retail, and in the home,will not spoil or become unsafe throughout the manufacturer's specifiedshelf-life.

The term “water soluble composition” is intended to mean the same as“water dispersible composition” and may also be referred to as “watersoluble/dispersible composition.” As a person of skill in the art canappreciate, the dry powder compositions described herein contain someingredients that are water soluble (e.g. edible acid) and some that aredispersible in water (e.g. cocoa extract particle).

Thus, the present invention is directed to a beverage such as apalatable beverage and a dry drink mix for the preparation thereofcomprising an edible acid and additionally a cocoa extract comprisingone or more cocoa polyphenols. In some embodiments, the beverage and themix may comprise a sweetener such as sucralose and/or a carrier such asmaltodextrin. A range of maltodextrins may be used, for example cornbased DE 10.

In another embodiment, the present subject matter is directed to anon-chocolate flavored water soluble/dispersible composition comprisinga sweetener such as sucralose, edible acid, a cocoa extract comprisingone or more cocoa polyphenols and a carrier such as maltodextrin. Thecomposition may further comprise a fruit flavor. In further embodiments,the non-chocolate flavored water soluble/dispersible compositionexcludes lecithin and/or taste and/or astringency masking agents such asfor example quinic acid and/or pectin.

As used herein, the term “non-chocolate flavored composition” means thatthe composition has no readily perceivable chocolate or cocoa flavoreven though the extracts and compounds used in the composition arederived from cocoa, i.e., the term “non-chocolate flavored” is intendedto mean the same as “non-cocoa flavored”—the “non-chocolate flavoredcompositions” are thus unlike the compositions containing cocoa powderwhich compositions have cocoa/chocolate flavor.

In certain embodiments, the compositions described herein arenon-proteinaceous compositions. The term “non-proteinaceous composition”means a composition that does not contain protein such as for exampleisolated dairy or soy proteins, milk powder, and/or soy powder. In someother embodiments, the composition of the invention may contain protein(e.g. whey protein or hydrolysate) and/or an amino acid arginine. Inother embodiments, the composition may contain at least one amino acidother than glutamic acid.

In certain embodiments, the composition may be a free-flowing powderhaving particle sizes and distribution described herein.

The composition of the present subject matter contains an edible acid.Acceptable edible acids include, but are not limited to, citric acid,tartaric acid, lactic acid, ascorbic acid, fumaric acid, phosphoricacid, malic acid and combinations thereof. In certain embodiments, thecompositions contain citric, tartaric or malic acid powders or anycombination thereof, for example a combination of citric and malic acid(exemplary compositions are shown in Example 1). As a person of skill inthe art can appreciate, ascorbic acid (Vit C) is added in accordancewith the U.S. Recommended Daily Intakes (RDI) requirements, e.g. toprovide up to 100% of the RDI and should not be used in large amountsdue to potential side effects. Typically, quinic acid and oxalic acidare not contemplated for use in the invention.

In some embodiments, the amount of the acid (e.g. citric acid) in thedry mix composition is eighteen w/w percent (18% w/w) and above, forexample, up to forty w/w percent (40% w/w), e.g. between thirty andforty w/w percent (30 to 40% w/w) or between eighteen and twenty fivew/w percent (18 to 25% w/w). A person of skill in the art can optimizethe acid amount and particularly the upper acid amount depending on theresulting beverage flavor, for example, too high of an acid content mayresult in a beverage too sour for consumption.

Advantages of decreasing the pH include reduction in or balance of thebitterness and astringency of the cocoa extract, providing a natural redcolor to the composition, and providing stability for the cocoapolyphenols in the composition. For purposes of this disclosure,“natural color” is as defined below.

The addition of an edible acid to the composition serves multiplepurposes; it increases the wettability and dispersibility of thecomposition and decreases the pH of the composition when dispersed inwater. The presence of an edible acid also provides for a reduction inthe bitterness and astringency of the composition so as to make thecomposition palatable. The dryness, puckering and roughness throughoutthe oral cavity associated with the bitterness and astringency of thecocoa extract comprising cocoa polyphenol is greatly reduced by thepresence of the edible acid.

The cocoa extract comprising cocoa polyphenols in the presence of anedible acid provides a more appealing natural red to maroon color forthe composition when added to water (maroon color being more apparentthan red color with the increasing amounts of cocoa extract). Thus, acomposition of the invention may be a dry powder mix red/maroon incolor. As used herein, “natural color” means that the color is intrinsicto (derived from) the cocoa extract under the acidic pH, i.e., due tothe presence of the acid component of the drink and not achieved bypurposefully changing the color by adding coloring agents. Whilecoloring agents may be added to the compositions described herein, suchcoloring agents (e.g. Red 40, carmine) are not necessary and arepreferably excluded from the compositions described herein. This isadvantageous since certain food colorings may cause allergies or are forother reasons not appealing to consumers. Thus, compositions, includingdry drink mix compositions, without food coloring agents are within thescope of the invention. As used herein, the term “food coloring agent”is as defined by the US Food and Drug Administration but expresslyexcludes fruit flavors. The compositions of the invention may thuscontain fruit flavors.

One of the advantages of the compositions of the present invention istheir increased wetting. In this respect, the edible acid increaseswetting and provides improved sinkability of the composition when addedto a liquid, for example water. The improved wetting and sinkabilityprovides for a more rapid dissolution/dispersion of the composition inthe liquid. Achieving these properties is challenging for compositionscontaining cocoa extract as described below.

Cocoa extract comprising cocoa polyphenols may, by nature of itsextraction, be hydrophobic. Therefore, the wettability of such anextract is rather poor. As a result, it would be expected that anemulsifier such as lecithin, a wetting agent, would be required torender a composition which has an acceptable wettability andconsequently acceptable dispersibility. As a person of skill in the artknows, lecithin is used in the context of cocoa powder-based drink mixeswhere it is essential for fast wetting and dispersion of cocoa powderwhen added to a liquid—in the absence of lecithin, cocoa powder canremain on the surface of the liquid for prolonged, and unacceptableperiods of time (up to an hour). Some powders form wet crusts or lumpswhen added to water, which in turn creates a barrier preventing theinside of a lump to wet and hence the lump floats, i.e., it does notsink and therefore the powder is difficult to disperse. As noted above,increasing wettability allows the particles to be surrounded by waterwhich provides for a more rapid sinking and thus dissolution/dispersionof a powder in a liquid. Regarding cocoa extracts that are hydrophobic,it was expected that the compositions containing such extracts wouldrequire the presence of lecithin. Surprisingly, however, no emulsifier,such as lecithin, is required to agglomerate and disperse thehydrophobic cocoa extract comprising cocoa polyphenols (see Example 4).Thus, compositions without an emulsifier (e.g. lecithin), for example,prepared by agglomeration of cocoa extract, an edible acid and a carrier(e.g. maltodextrin) without an emulsifier (e.g. lecithin) are within thescope of the invention.

Further, a sweetener is added to the composition to provide a balancewith the edible acid. The combination of a sweetener such as sucralose,ace K or combinations thereof, with the edible acid provides a palatablecomposition with masked or reduced bitterness and astringency typicallyassociated with cocoa related products without imparting anunsatisfactory after-taste.

Compositions of the present subject matter, when added to a liquid suchas water have a titratable acidity value of from about 0.2% to about0.75% (as citric acid). Titratable acidity of a solution is well knownin the food science art and is measured by reacting the organic acidpresent, such as citric acid, with a base, such as sodium hydroxide(NaOH), to a chosen end point, close to neutrality, as indicated by anacid sensitive color indicator or a pre-determined pH. The titratableacidity is expressed as a percentage of the acid of interest, such astartaric acid in grapes, lactic acid in milk or citric acid in lemonjuice. Due to variation in buffering capacity of organic acids, there isno direct correlation between titratable acidity and pH. However, higheracid levels in beverages are often associated with lower pH values andvice versa.

The composition of the invention which is a beverage comprising waterand the water soluble/dispersible composition described herein (e.g. drydrink mix, free-flowing powdered composition) has a pH less than about5, for example, less than about 4, for example between about 2 to about5, or between about 2 to about 4, or between 2 to about 3 or between 2.6and 3. In certain embodiments, the pH of the beverage may be about 2.8.

The composition of the invention may comprise cocoa extract comprisingepicatechin, catechin and procyanidin oligomers 2-10 (i.e., profile1-10). In certain embodiments, the cocoa extract comprises epicatechinand/or any one of the oligomers 2-10 and/or combinations thereof.

The composition of the present subject matter has a total flavanolcontent (including monomers and oligomers) of at least about 100milligrams per serving (i.e., per unit of the product) to provide thehealth benefits associated with cocoa polyphenols and no more than about1000 mg per serving for the composition to remain palatable. The totalflavanol content may be, for example, from at least about 200 to about1000 milligrams per serving, or from at least about 300 to about 750milligrams per serving, or from at least about 300 to about 525milligrams per serving, or at least about 350 milligrams per serving ofthe composition. As shown in the examples, the serving size of the drymix composition may be between six and seven grams. In certainembodiments, the composition may contain at least 5 mg/g (−)-epicatechinand/or at least 53 mg/g total epicatechin, catechin and procyanidinoligomers 2 to 10. The cocoa polyphenol content of the composition ismeasured by the method described in “Method performance andmulti-laboratory assessment of a normal phase high pressure liquidchromatography-fluorescence detection method for the quantitation offlavanols and procyanidins in cocoa and chocolate containing samples,”Rebecca J. Robbins, Jadwiga Leonczak, J. Christopher Johnson, Julia Li,Catherine Kwik-Uribe, Ronald L. Prior, and Liwei Gu, Journal ofChromoatography A, 1216 (2009) 4831-4840.

The cocoa extract used in the compositions of the present subject mattercan be milled to reduce the particle size of the extract. The milledcocoa extract typically contains at least about 300 milligrams of cocoapolyphenols (profile 1-10, flavanols and procyanidin oligomers), forexample, about 300 to about 700 milligrams, or at least about 400milligrams, or about 400 to about 600 milligrams, or about 400 to about500 milligrams, per gram of the milled cocoa extract. The cocoa extractwhich is present in compositions of the present subject matter may havea reduced particle size of about 75 microns or less, preferably about 30microns or less, more preferably about 20 microns or less, and mostpreferably about 10 microns or less. This reduced particle size providesfor a further reduction in the astringency, which in turn provides for amore palatable composition.

However, smaller (fine) particle size of the dry powdered drinkcomposition (e.g. after cocoa extract and other ingredients areagglomerated with the acid particles) may adversely affect wettabilityand then sinkability of the drink mix composition when added to water,hence the desired particle size in the composition of the presentinvention (e.g. particle size after agglomeration) was determinedexperimentally vis-à-vis a combination of other factors (e.g. acidcontent) to arrive at palatable beverage(s) described herein when thedry, powdered composition is mixed with water.

The compositions of the present invention, in certain embodiments,should meet the following dispersibility test. As used herein, thephrase “wherein the water soluble composition meets the PredeterminedDispersibility Test” means that the composition satisfies the followingrequirements following this procedure. Powdered mix product (between 6-7g) must wet such that there is no clumped powder or powder crust left onthe surface visible to the eye within ten (10) seconds after being addedto a 16 fl. oz. (½ liter) bottle of cold water (between 4° C. and 10°C., 38-50 F). The product should sink, towards the bottom of the bottle,almost concomitantly. After wetting is assessed, the bottle is thenshaken for twenty (20) seconds, rested for ten (10) seconds, shaken foranother ten (10) seconds and then assessed for the absence or presenceof visible powder sedimented at the bottom. The drink is then pouredthrough a mesh size 40 according to the US Sieve Series, whichcorresponds to 0.420 mm (420 micron) opening on the mesh—no clumps ofmultiple particles should be found on the screen. The mesh number systemis a measure of how many openings exist per linear inch in a screen. Thevalues of US Sieve Series are known to persons of skill in the art andcan be found, for example, athttp://www.azom.com/details.asp?ArticleID=1417. US Sieve Series is alsoas defined by ASTM standards as known by persons of skill in the art.

Particle size distribution has an impact on dispersibility of the drydrink composition with water. Examples of drink mix compositions of theinvention vis-à-vis the particle size are as follows; the particle sizeis expressed as w/w percentage throughout this disclosure and claims.The amount of particles larger than 841 microns (i.e., remaining on theUS Sieve Series mesh size 20) is no more than about five percent (5%),e.g. no more than three percent (3%) or e.g. no more than one percent(1%). The amount of particles of 74 microns or smaller (i.e., fallingthrough US Sieve Series mesh size 200) is no more than about five orfour percent (5% or 4%), e.g. no more than three percent (3%) or e.g. nomore than one percent (1%). With respect to particle size between 421and 841 microns (i.e., particles remaining on US Sieve Series mesh size40 after falling through mesh size 20), in some examples of thecomposition, this particle size is in the amount of no more that aboutforty percent (40%) or no more than about twenty percent (20%) dependingon the acid level of the composition, or no more than in the rangebetween twenty and forty percent (20 to 40%). Typically, the amount ofparticles in the range between 251 and 420 microns (i.e., particlesremaining on US Sieve Series mesh size 60 and falling through mesh size40) may be in the range of thirty to fifty percent (30-50%).Compositions with any combination of particle sizes exemplified aboveare within the scope of additional embodiments of the invention.

In some examples of the composition, the above-mentioned particle sizemay be adjusted depending on the acid content of the composition. Forexample, for a composition comprising twenty six percent (26%) and aboveor thirty percent (30%) and above acid (e.g. citric acid), the particlesize between 421 and 841 microns (i.e., particles remaining on US SieveSeries mesh size 40 after falling through mesh size 20) is in the amountof no more that about forty percent (40%). For a composition comprisingeighteen (18%) and up to twenty five w/w percent (25%) of the acid (e.g.citric acid), e.g. twenty w/w percent (20%) and up to twenty five w/wpercent (25%) of the acid (e.g. citric acid), the particle size between421 and 841 microns (i.e., particles remaining on US Sieve Series meshsize 40 after falling through mesh size 20) is no more than twenty w/wpercent (20%). The wetting, sinkability and dispersibility of acomposition comprising below 18% acid is less desirable.

The composition may have additional elements such as sweeteners, bulkingagents, flow agents, natural flavors, vitamins, minerals, bufferingagents and other materials.

Suitable sweeteners (nutritive and non-nutritive) may include thosetypically used in foods and include, but are not limited to, sucrose(e.g., from cane or beet), dextrose, fructose, lactose, maltose, glucosesyrup or the solids thereof, corn syrup or the solids thereof, invertsugar, hydrolyzed lactose, honey, maple sugar, brown sugar, molasses,high potency sweeteners, sugar alcohols (polyols), bulking agents, orcombinations thereof. In the art, the following are recognized as highpotency sweeteners—aspartame, cyclamates, saccharin, acesulfame,neo-hesperidin dihydrochalcone, sucralose, alitame, stevia sweeteners,glycyrrhizin, thaumatin, acesulfame-K, and mixtures thereof. Examples ofsugar alcohols include those typically used in the art and include, butare not limited to, sorbitol, mannitol, xylitol, maltitol, isomalt, andlactitol, and the like. Particularly preferred sweeteners includesucrose and sucralose and combinations of sucralose and ace K. For thepurposes of the present invention, an advantageous sweetener bothprovides sweetness and masks bitterness and astringency (i.e., it actsas a bitterness/astringency blocker) as is the case with sucralose.Aspartame is not used in certain embodiments of the invention due itsinability to provide sweetness (without a marked aftertaste) in thepresence of cocoa extract (see Example 3) when compared under the sameconditions with, for example, sucralose.

The composition may also contain bulking agents such as those typicallyused in combination with high potency sweeteners. The “bulking agents”include those typically used in foods and include, but are not limitedto, polydextrose, cellulose and its derivatives, maltodextrin and gumarabic. In certain embodiments, the bulking agent is neutral vis-à-visthe taste and astringency of the composition, i.e., it does not affectthese properties.

The composition may also contain a carrier, such as maltodextrin, gumarabic, starch, microcrystalline cellulose, hydroxypropylmethylcellulose or mixtures thereof. In certain embodiments, the carrieris neutral vis-à-vis the taste and astringency of the composition, i.e.,it does not affect these properties.

The composition may also contain flow agents, including but not limitedto silicon dioxide and magnesium oxide. In certain embodiments, the flowagent is neutral vis-à-vis the taste and astringency of the composition,i.e., it does not affect these properties.

The composition or beverage may also contain flavors including but notlimited to natural or artificial fruit flavors, vanillin, spices, andnaturally expressed citrus or spice oils, and combinations thereof.Through experimentation certain flavors are preferred such as berry,citrus (e.g. grapefruit), pineapple or plum flavors.

Examples of the compositions of the invention are as follows. A watersoluble/dispersible composition (e.g. non-chocolate flavoredcomposition) comprising cocoa extract, edible acid and sucralose; insuch composition cocoa extract may comprise catechin, epicatechin andprocyanidin oligomers 2-10 or at least one compound thereof, the amountof the total cocoa polyphenol per unit of the composition may be atleast 53 mg/g of catechin, epicatechin and oligomers 2 to 10 with atleast 5 mg/g of (−)-epicatechin; the edible acid may be selected fromcitric, malic and/or tartaric acid; the amount of the acid may be atleast 18 w/w % of the dry composition and the amount of the particlesize ranges may be no more than 5% of particles larger than 841 microns,no more than 4% of particles of 74 microns or smaller, no more thanbetween 20% to 40% particles ranging between 420 microns and 840microns.

In other examples of the composition, the composition (e.g. dry drinkmix composition) comprises cocoa extract, an edible acid and asweetener, wherein the edible acid to cocoa extract ratio is 0.8 andabove. An edible acid may be in the amount of at least 18 w/w percent insuch a composition.

In certain other embodiments, the water soluble composition (e.g.non-chocolate flavored composition) consists essentially of cocoaextract, edible acid (e.g. citric acid), non-nutritive sweetener (e.g.sucralose), carrier (e.g. maltodextrin) and fruit flavor. For purposesof the embodiments described in the present paragraph, the transitionalphrase “consisting essentially of” means that the composition maycontain, in addition to the listed ingredients, other ingredients thatdo not affect the palatability including bitterness and astringency ofthe beverage.

Administration of the composition comprising the cocoa extractcomprising cocoa polyphenols is preferably by oral administration.

The invention is further described in the following non-limitingexamples.

EXAMPLES Example 1 Beverage Mix

The present beverage mix can be prepared, for example, by adding thecomponents of the beverage mix in any order.

Ingredient (g)/Serving %(w/w) Maltodextrin DE10 2.622 39.73 Citric acidfine granular, anhydrous 2.100 31.82 Cocoa extract containing cocoa0.880 13.33 polyphenols at 440 mg/g Grapefruit flavor 0.600 9.09Tripotassium Citrate, monohydrate 0.210 3.18 Sucralose 0.100 1.52Ascorbic acid (Vit C) 0.075 1.14 Silicon dioxide 0.013 0.20 6.600 100.00

The beverage mix was initially produced in ten pound (10 lbs.) batcheswith the percentages for each component specified above. Most of themaltodextrin DE-10 was placed in a bowl and combined with citric acid,ascorbic acid, cocoa extract micronized to a mean particle of less than30 μm, flavor(s) and tripotassium citrate. This blend was then placed inan agglomerator. As the blend was fluidized with the help of hot air, itwas concurrently sprayed with a solution of maltodextrin and sucralose.Silicon dioxide, an anti-caking agent, was added after agglomeration.The mix in an amount of 6.6 g was added to 500 mL of water producing anapproximate pH of 2.8.

Example 2 Biological Study

Epicatechin metabolite levels in plasma were determined after theingestion of the cocoa polyphenol beverage mix, as described in Example1, by human subjects showing that epicatechin was absorbed from thebeverage.

For this study, healthy male and female subjects [n=10, 6 male and 4females] were recruited. The subjects were asked to follow alow-flavanol diet the day before and during the study day, and to fastfor the last 12 h prior to the initialization of the study. On the studyday, subjects ingested 250 ml of water to assure the same hydrationlevel, followed 1 h later by the ingestion of the product.

The subjects ingested a cocoa polyphenol beverage containing 53 mg offlavanols [profile 1-10] per g of product measured using a procedure setforth above. The product was ingested in the form of a beverage that wasprepared dissolving 6.6 g of the test material in 350 ml (12 oz) ofwater. Subjects were asked to ingest the product in less than 2 minutes.The total amount of flavanols [profile 1-10] administered in this drinkwas at least about 350 mg. According to the average weight of thevolunteers, this amount of flavanols corresponded to an average dose of5.1±0.9 mg of flavanols per kg of body weight.

Blood samples were collected from all subjects before and 1, 2 and 4hours after product ingestion. See FIG. 1 for a sampling paradigm.Determination of epicatechin metabolite levels in plasma: non-methylatedepicatechin, 3′-O-methylepicatechin and 4′-O-methylepicatechin werequantified in plasma samples after treatment with β-glucuronidase andsulfatases for 40 min at 37° C. The sum of epicatechin metabolites inplasma was calculated as the sum of the levels of non-methylatedepicatechin, 3′-O-methylepicatechin and 4′-O-methylepicatechinmetabolites.

As demonstrated in FIGS. 2 through 5 as well as Tables 1 and 2 belowepicatechin metabolites in plasma were detected in blood samplescollected prior to ingestion of the cocoa polyphenol beverage and 1, 2and 4 hours after ingestion of the cocoa polyphenol beverage showingabsorption upon administration of the beverage of the invention.

This study demonstrated that the ingestion of the cocoa polyphenols inan acidic matrix does lead to a significant increase in the plasmalevels of epicatechin metabolites in humans.

TABLE 1 Detected plasma epicatechin in their non-methylated andO-methylated metabolites [in nM] following the ingestion of testproduct. non-methylated 3′-O-methyl 4′-O-methyl Sum of flavanols timeepicatechin epicatechin epicatechin metabolites Subject (h) (nM) (nM)(nM) (nM) Subject 1 0 0 0 0 0 1 562 101 36 700 2 298 75 24 397 4 158 4516 218 Subject 2 0 0 0 0 0 1 621 127 27 775 2 314 98 24 436 4 160 52 15227 Subject 3 0 0 0 0 0 1 642 117 35 794 2 312 82 25 419 4 88 43 14 145Subject 4 0 0 0 0 0 1 537 121 35 693 2 284 95 26 404 4 187 54 18 259Subject 5 0 0 0 0 0 1 281 69 15 365 2 186 71 13 271 4 102 49 10 162Subject 6 0 0 0 0 0 1 194 38 10 243 2 132 32 8 172 4 82 24 5 111 Subject7 0 0 0 0 0 1 1242 284 80 1606 2 608 181 58 847 4 271 107 27 405 Subject8 0 0 0 0 0 1 301 52 21 373 2 232 65 20 318 4 141 61 17 219 Subject 9 00 0 0 0 1 699 127 32 858 2 459 113 31 604 4 269 87 21 377 Subject 10 0 00 0 0 1 668 150 51 869 2 442 124 40 606 4 172 70 25 266

TABLE 2 Detected plasma epicatechin in their non-methylated andO-methylated metabolites [in %] following the ingestion of test productnon-methylated 3′-O-methyl 4′-O-methyl time epicatechin epicatechinepicatechin Subject (h) (nM) (nM) (nM) Subject 1 0 0 0 0 1 80.4 14.5 5.12 75.0 18.9 6.0 4 72.2 20.6 7.2 Subject 2 0 0 0 0 1 80.2 16.4 3.4 2 71.922.5 5.6 4 70.4 22.8 6.8 Subject 3 0 0 0 0 1 80.8 14.8 4.4 2 74.5 19.65.9 4 60.9 29.8 9.4 Subject 4 0 0 0 0 1 77.5 17.5 5.0 2 70.2 23.4 6.4 472.3 20.7 7.0 Subject 5 0 0 0 0 1 77.1 18.8 4.1 2 68.9 26.2 5.0 4 63.230.6 6.2 Subject 6 0 0 0 0 1 80.0 15.8 4.2 2 77.0 18.4 4.6 4 73.8 21.34.9 Subject 7 0 0 0 0 1 77.4 17.7 5.0 2 71.8 21.4 6.8 4 67.1 26.3 6.6Subject 8 0 0 0 0 1 80.6 13.9 5.5 2 73.0 20.5 6.4 4 64.5 27.6 7.9Subject 9 0 0 0 0 1 81.4 14.8 3.8 2 76.0 18.8 5.2 4 71.3 23.0 5.6Subject 10 0 0 0 0 1 76.9 17.3 5.9 2 73.0 20.4 6.6 4 64.6 26.2 9.2

Example 3 Palatability Testing with Sweeteners

In order to arrive at the palatable beverage of the invention, varioussweeteners were tested. Several beverage mixes were prepared asdescribed in Example 1 using the following test sweeteners: sucralose,aspartame, thaumatin (Talin®, Overseal Natural Ingredients, Ltd., UnitedKingdom), purified Rebiana (Crystalline Rebaudioside A, Cargill, Inc.Wayzata, Minn., USA) which were added in similar amounts (i.e., 40mg/240 ml water) to test dry powder mixes. Of these it was determined,through sensory evaluation by a number of expert tasters (n=2), thatsucralose provided the most desirable level of sweetness (in balancewith sourness, bitterness and astringency with the least amount ofaftertaste). In contrast, addition of aspartame and taumatin reducedastringency but failed to impart sweetness; and rebiana failed to reduceastringency and did not impart sweetness. In a separate experiment, acombination of sucralose and ace K (60:40) imparted sweetness andreduced bitterness and astringency.

Example 4 Dry Drink Mix Wettability Studies

Agglomerated samples of several test beverages were prepared toinvestigate the role, if any, of various drink ingredients such as theamount of acid, cocoa extract, maltodextrin, and various ratios thereofon the final properties of the beverage of the invention (e.g., wettingtime, dispersibility, color, taste etc.). The cocoa extract was preparedby aqueous acetone extraction as described, for example, in U.S. Pat.No. 5,554,645 to Romanczyk. Ingredients were processed as described inExample 1. The wetting time was measured under “stress” conditions,i.e., using a “strong drink” with high amount of 20 g of drinkformulations per 200 ml water (instead of 6.6 g in 500 mL). Results arereported in Table 3 and FIGS. 6A and 6B or were observed visually or bytasting and are described herein.

The amount of acid impacted color development, e.g. drinks got a darkerhue as it transitioned from red to brown by increasing pH. It wasdetermined that at least 18% w/w of acid was needed for palatable taste,reducing astringency and bitterness of cocoa extract.

Referring to Table 3, a composition containing 21.4% w/w of cocoaextract without acid and without lecithin had very poor wettability andrequired 180 seconds (3 minutes) to wet; in contrast, the compositionwith the same amount of cocoa extract, no acid but with lecithinrequired 8.9 seconds to wet (compare columns 5 and 6). Given the poorwettability of the cocoa extract (due to its intrinsic hydrophobicity),the addition of 1-2% lecithin was expected to be required in order toprepare a composition with acceptable wetting properties. Surprisingly,in the presence of citric acid, cocoa extract could be easily andquickly agglomerated rendering a product with good wettability (compareall acid containing samples with column 5). However, the amount of theacid (% w/w) affected wetting times and a trend was observed showingthat a higher amount of acid (at constant cocoa extract content)resulted in lower wetting time; compare e.g. columns 7, 8 and 9, andcolumns 13 and 14. As a person of skill the art would appreciate, theamount of cocoa extract will also affects wetting time due to itshydrophobicity, and therefore the data in Table 3 were analyzed alsotaking the cocoa extract amount into consideration as further discussedbelow.

The trends observed in the data of Table 3 are illustrated in FIGS. 6Aand 6B, which plot data from Table 3. Because of its high value (180seconds), Formulation 5 (no acid, no lecithin was not plotted); rather,the data point shown for zero percent acid is for a lecithin containingformulation. Referring to FIG. 6A, a trend of reducing wetting time withincreasing amount of acid was observed. However, at any one particularacid content, the increasing amount of cocoa extract increased thewetting time—thus, the three formulations having 20% w/w/citric acid(Formulations in columns 2, 8 and 13 of Table 3) had different wettingtimes, the wetting time increasing with the amount of cocoa extract.Further referring to FIG. 6A, similar trend was observed forformulations having 30% w/w citric acid (Formulation in columns 10, 11,and 12 of Table 3)—the higher amount of cocoa extract, the longer thewetting time. The trend between the wetting time and the acid to cocoaextract ratio is further illustrated in FIG. 6B—the higher this ratio,the lower the wetting time. An acid to cocoa extract ratio of 0.8 andabove trended towards lower wetting time (e.g. 10 seconds and below).

Additional studies showed that malic acid and tartaric acid providedsimilar properties as those of citric-acid based powders. This is usefulin terms of taste modulation as some fruit flavors can be betterenhanced by substitution or combination of acids.

TABLE 3 Wetting Time and Density Tested vis-à-vis Acid, Maltodextrin andCocoa Extract Content TEST FORMULAS (% w/w) Sample No: 1 2 3 4 5 6 7 8 9Ingredient 35.8% 20% 61.5% No No acid No acid 10% 20% 40% acid acid acidextract plus acid acid acid Lecithin Maltodextrin, Star-Dri 100 45.761.5 20.0 53.0 73.4 72.7 65.7 57.9 42.5 Citric acid fine granular 35.820.0 61.5 41.8 0.0 0.0 10.0 20.0 40.0 Cocoa Extract (micromilled 13.313.3 13.3 0.0 21.4 21.2 19.2 16.9 12.3 450 mg polyphenol profile 1-10/g)Sucralose 1.7 1.7 1.7 1.7 1.7 1.7 1.7 1.7 1.7 Tripotassium Citrate, 1H₂O 35 35 3.5 3.5 3.5 35 3.5 35 3.5 Lecithin 0.0 0.0 0.0 0.0 0.0 1 0.00.0 0.0 maltodextrin/cocoa extract 3.43 4.62 1.50 N/A 3.43 3.43 3.433.42 3.45 ratio Maltodextrin/acid ratio 1.27 3.08 0.33 1.27 N/A N/A 6.572.90 1.06 acid/cocoa extract ratio 2.69 1.50 4.62 N/A 0.00 0.00 0.521.18 3.24 Wetting time in sec 3.5 7.12 180.0 8.9 11.8 6.6 3.6 (10 g in200 mL) Density (bulk) 0.554 0.418 0.40 0.47 0.45 0.48 0.46 0.52 TESTFORMULAS (% w/w) Sample No: 10 11 12 13 14 Ingredient 30% acid 30% acid30% acid 20% acid 55.8% acid Mdx/Extract Mdx/Extract Mdx/Extract ExtractExtract R 2.4 R 1.4 R 0.4 19%; Mdx55% 19%; Mdx20% Maltodextrin, Star-Dri100 45.8 38.0 19.3 55.8 20.0 Citric acid fine granular 30.0 30.0 30.020.0 55.8 Cocoa Extract (micromilled 19.0 26.8 45.5 19.0 19.0 450 mgpolyphenol profile 1-10/g) Sucralose 1.7 1.7 1.7 1.7 1.7 TripotassiumCitrate, 1 H₂O 3.5 3.5 35 3.5 3.5 Lecithin 0.0 0.0 0.0 0.0 0.0maltodextrin/cocoa extract 2.41 1.42 0.42 ratio Maltodextrin/acid ratio1.53 1.27 0.64 acid/cocoa extract ratio 1.58 1.12 0.66 Wetting time insec 4.7 8.0 12.7 6.1 4 (10 g in 200 mL) Density (bulk) 0.46 0.49 0.600.446 0.552

Example 5 Particle Size Distribution and Wetting Times

Particle size distribution and wetting times for several beverageprototypes shown in Table 3 containing different levels of citric acidwere also studied. The drink mix samples analyzed in this examplebelonged to the same batch as the samples of Example 4. In contrast tothe results reported in Example 4 and Table 3, in which the wetting timeof the entire drink formulation was measured, here, the wetting time ofa particular fraction having particle size 250>x>105 microns wasmeasured. This was done in order to determine the desirable particledistribution vis-à-vis wetting and dispersibility for the finalcomposition. The drink mixes were fractionated based on size using thesieves described in the present specification. The data from thisexperiment are presented in Table 4 with some of the data graphicallyrepresented on FIG. 7.

The importance of particle size distribution in the final drink mix isillustrated, for example, by comparing column 5, Table 3, i.e., thedrink formulation without any acid, which had poor wetting time of 180seconds, with column 6, Table 4, i.e., a 250>x>105 microns fraction of asimilar composition without acid, which had a wetting time of 10.6seconds. Importantly, the no acid composition in Table 4, had about 7.5%w/w cocoa extract particles that were not agglomerated and theseparticles (referred to as “fines” due to their small size arising fromcocoa extract micromilling) are hydrophobic and negatively affect thewetting and dispersion properties of the overall final drink mixcomposition as reflected in Table 3. Accordingly, the w/w percentage ofsuch particles should be reduced as described in the presentspecification. Particles having sizes above 425 microns are difficult todisperse due to their size and their amount too should therefore beminimized as described in the present specification.

Referring to Table 4, (see rows B-G), when the effects of various acidcontents on wetting time of Fraction 250>x>105 microns were compared, atrend was observed—wetting time decreased with increasing acid content.This trend is illustrated in FIG. 6 (note that the trend line onlyrepresents data observed for the Fraction 250>x>105 microns). The dataregarding the composition in Table 4, row H, was not included in theanalysis presented in FIG. 6 because that composition contained anundesirably low amount of particles having 250>x>105 microns in size(4.5% w/w) and hence it would not represent the behavior of the wholecomposition.

TABLE 4 Particle Size Distribution (in microns) and Wetting Time forFraction 250 > x > 105 6 7 Wetting time (s) for % cocoa extract 1 2 3 45 250 > x > 105 not agglomerated 8 >425 425 > x > 250 250 > x > 105105 > x > 75 <75 Fraction (fines) pH A No acid 3.2 13.5 65.5 10.8 6.310.6 7.5 B 10% acid; 7 23.5 54 10.3 4.8 15 6.1 3.05 19% extract C 20%acid; 13.6 36 41.8 5.5 2.7 12.8 3.6 2.78 17% extract D 20% acid; 28.333.3 32.3 4 1.7 13.2 2.3 2.86 19% extract E 30% acid; 30.2 39.9 25.7 2.10.9 10.9 2.76 19% extract F 35% acid; 31.6 48.6 18.4 0.9 0 6.3 2.81 13%extract G 40% acid; 23.5 46.7 25.5 2.6 1.2 6.7 2.0 2.68 12% extract H55% acid; 72.7 21.8 4.5 0.5 0.3 10.5 0.5 2.59 19% extract

Example 6 Beverage Mixes

Following the procedure described in Example 1, the following dry drinkmixes were prepared. The mixes contained at least 5 mg/g (−)-epicatechinand at least 53 mg/g total flavanols and procyanidins (profile 1-10).

Plum Flavored Drink Mix

INGREDIENT % g/serving STAR-DRI 100 MALTODEXTRIN 10 DE 49.37 3.258CITRIC ACID FINE GRANULAR 10.0 0.66 MALIC ACID 11.36 0.75 EXTRACT, COCOAmicromilled 11.36 0.75 PLUM FLAVOR 11.36 0.75 POTASSIUM CITRATE 3.160.208 SUCRALOSE, MICRONIZED 1.21 0.08 ACESULFAME K 0.83 0.055 ASCORBICACID 1.14 0.075 SILICON DIOXIDE 0.20 0.013 TOTAL 100% 6.60 g

B. Citrus Flavored Drink Mix

INGREDIENT % g/serving STAR-DRI 100 MALTODEXTRIN 10 DE 43.21 2.852CITRIC ACID FINE GRANULAR 31.82 2.1 EXTRACT, COCOA micromilled 11.360.75 POMELO FLAVOR 7.58 0.50 POTASSIUM CITRATE, MONOHYDRATE 3.18 0.21SUCRALOSE, MICRONIZED 1.52 0.1 ASCORBIC ACID 1.14 0.075 SILICON DIOXIDE0.20 0.013 TOTAL 100% 6.60 g

Example 7 Drink Palatability Testing

To test palatability of the drink mixes having several fruit flavors,the following tests were conducted.

Seventy subjects were asked to consume the beverage (prepared bydissolving 6.6. g of dry drink mix in 500 ml water) and rate thepalatability of the beverage for overall liking using a 7 point HedonicScale (see Hedonic Test in Manual on Sensory Testing Methods, ASTMcommittee E18, page 32). Number 7 represented “really like” and Number 1represented “really dislike.” Results with a score of 5 and above wereconsidered “palatable.” As a person of skill in the art can appreciate,some of the dislike for the beverage may be the result of a particulardislike for a certain fruit flavor (e.g. citrus vs plum) and not due tobitterness and/or astringency. The results are presented in FIG. 8.

In another experiment, seventy seven subjects evaluated the beverages.The results are represented in Table 5 below.

TABLE 5 Palatability Testing - Six Flavors, 4 oz sample Hedonic ScaleAverage Flavor (Point scale 1-9) A 5.71 B 5.53 C 6.27 D 6.22 E 5.76 F5.49

1. A palatable beverage comprising an edible acid, a cocoa extractcomprising catechin, epicatechin and procyanidin oligomers 2 to 10,sucralose and water.
 2. A non-chocolate flavored water solublecomposition comprising sucralose, an edible acid, a cocoa extract and acarrier.
 3. The non-chocolate flavored water soluble composition ofclaim 2, wherein the carrier is maltodextrin.
 4. A beverage comprisingwater and the non-chocolate flavored water soluble composition of claim3.
 5. The beverage of claim 4, wherein the acid is selected from thegroup consisting of citric acid, malic acid, tartaric acid and anycombination thereof.
 6. The beverage of claim 5, wherein the pH is fromabout 2 to about
 4. 7. The beverage of claim 5, wherein the pH is fromabout 2 to about
 3. 8. The beverage of claim 5, wherein the pH is fromabout 2.6 to about
 3. 9. The non-chocolate flavored water solublecomposition of claim 2, wherein the acid is selected from the groupconsisting of citric acid, malic acid, tartaric acid and any combinationthereof.
 10. The non-chocolate flavored water soluble composition ofclaim 9, wherein the carrier is maltodextrin.
 11. A water-soluble drypowder composition comprising cocoa extract, an edible acid in theamount of at least 18 w/w percent and a sweetener, wherein thecomposition meets the Predetermined Dispersibility Test.
 12. Thewater-soluble dry powder composition of claim 11, wherein the sweeteneris sucralose, ace K or a combination thereof.
 13. The water-soluble drypowder composition of claim 12, wherein the edible acid is selected fromthe group consisting of citric acid, malic acid, tartaric acid, and anycombination thereof.
 14. The water-soluble dry powder composition ofclaim 13, wherein the edible acid is in the amount of no more than 40w/w percent.
 15. The water-soluble dry powder composition of claim 14,wherein the composition further comprises maltodextrin.
 16. Awater-soluble dry powder composition comprising cocoa extract, an edibleacid in the amount of at least 18 w/w percent and a sweetener, whereinthe composition comprises particles having the following sizedistribution: (i) no more than five (5) percent particles larger than841 microns; (ii) no more than four (4) percent particles 74 microns orsmaller; and (iii) no more than between twenty (20) and forty (40)percent particles ranging between 421 and 841 microns.
 17. Thewater-soluble dry powder composition of claim 16, wherein thecomposition comprises no more that one (1) percent of particles largerthan 841 microns.
 18. The water-soluble dry powder composition of claim16, wherein the edible acid is in the amount of no more than twenty five(25) percent and the amount of particles ranging between 251 and 420microns is no more than twenty (20) percent.
 19. The water-soluble drypowder composition of claim 16, wherein the edible acid is in the amountof at least thirty (30) w/w percent and the amount of particles rangingbetween 251 and 420 microns is no more than forty (40) percent.
 20. Thewater-soluble dry powder composition of claim 18, wherein the edibleacid is selected from the group consisting of citric acid, malic acid,tartaric acid, and any combination thereof.
 21. The water-soluble drypowder composition of claim 19, wherein the edible acid is selected fromthe group consisting of citric acid, malic acid, tartaric acid, and anycombination thereof.
 22. A non-chocolate flavored water solublecomposition comprising a sweetener, an edible acid, a cocoa extract anda carrier, wherein the sweetener is sucralose, ace K or combinationthereof, and wherein the particle size of cocoa extract is about 75microns or less.
 23. A water-soluble dry powder composition comprisingcocoa extract, an edible acid in the amount of at least 18 w/w percentand a sweetener, wherein the edible acid to cocoa extract ratio is 0.8and above.
 24. A water-dispersible beverage mix comprising anagglomerated mixture consisting essentially of (i) a cocoa extract, (ii)an edible acid, (iii) a non-nutritive sweetener and (iv) a carrier.